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MIXER'S GUIDE
CHAMPAGNE PUNCH (FOR A PARTY OF THREE)
Into a pitcher pour the juice of 1 lemon and add 3 tablespoonfuls
of sugar, one-half wine glass of strawberry syrup, one pint bottle of
champagne.
Stir with spoon; drop in 1 slice of orange, 2 slices of pineapple.
Decorate with fruit and serve in champagne glasses.
CHAMPAGNE PUNCH
Four lumps of sugar.
Two ponies of curacao.
One quart of champagne.
Bottle of club soda.
Juice of one lemon.
Stir with ladle.
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One large piece of ice. Trim with fruits in season.
CHOCOLATE PUNCH
Use large bar glass two-thirds full of fine ice.
One-half teaspoonful sugar.
One-half jigger port wine.
One-half jigger curacao.
One egg and fill with milk.
Shake thoroughly into punch glass, grate a little nutmeg on top and
serve.
CLARET PUNCH
One tablespoonful of sugar.
Squirt of seltzer.
Juice of one-half a lemon.
Half glass of cracked ice. Claret glass.
Fill glass with claret.
Stir well, and ornament with fruits in season.
CLARET PUNCH
Use large bar glass, two-thirds full shaved ice, three teaspoonfuls
of sugar, four dashes of lemon juice, two slices of orange two wine
glasses of claret.
Shake well, strain into thin glass; dress with fruit and serve with
straws.